Recipe for Dry Chilli Paneer: A Spicy and Flavorful Indo-Chinese Dish

Dry chilli paneer is a delicious Indo-Chinese dish that is widely loved for its bold flavors, crispy paneer, and spicy kick. It’s the perfect appetizer or side dish, ideal for parties or family dinners. If you’re a fan of spicy food, this recipe is a must-try! In this article, we will walk through the steps to make restaurant-style dry chilli paneer at home.

Ingredients Needed for Dry Chilli Paneer

Before you begin, gather the following ingredients for a smooth cooking experience.

For the Paneer Marinade:

250 grams paneer (cubed)
2 tbsp cornflour
1 tbsp all-purpose flour (maida)
1 tsp ginger-garlic paste
1 tsp soy sauce
1/2 tsp black pepper powder
Salt to taste
Water (for making the batter)
Oil for shallow frying

For the Sauce:

1 tbsp oil
2-3 green chilies, slit lengthwise
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 small onion, cubed
1 small capsicum (bell pepper), cubed
2 tbsp soy sauce
1 tbsp green chili sauce
1 tbsp tomato ketchup
1/2 tsp vinegar
1/2 tsp sugar (optional)
Salt to taste
Spring onions, chopped (for garnish)

Step-by-Step Guide to Making Dry Chilli Paneer

Now that you have all your ingredients ready, let’s dive into the process of making this mouth-watering dish.

1. Marinate and Fry the Paneer

Start by preparing the paneer, which will be the star of your dish.

In a mixing bowl, add cornflour, all-purpose flour, ginger-garlic paste, soy sauce, black pepper powder, and salt.
Gradually add water to form a smooth batter, making sure it is thick enough to coat the paneer cubes.
Add the paneer cubes to the batter and toss them gently to coat evenly.
Heat oil in a pan over medium flame and shallow fry the marinated paneer cubes until they turn golden and crisp on all sides. Remove and set aside on a paper towel to drain excess oil.

2. Prepare the Sauce

Now, let’s move on to making the flavorful sauce that will coat the crispy paneer.

Heat oil in a wok or deep pan on high heat.
Add the finely chopped ginger, garlic, and slit green chilies, stirring quickly for a minute until they release their aroma.
Toss in the cubed onions and capsicum, and stir-fry on high heat for 2-3 minutes. You want the veggies to retain some crunch, so don’t overcook them.
Add soy sauce, green chili sauce, tomato ketchup, vinegar, and a pinch of sugar (if using). Stir well to combine all the sauces.
Season with a bit of salt, but be careful since the soy sauce already contains salt.

3. Combine the Fried Paneer and Sauce

With the sauce ready, it’s time to combine everything and bring your chilli paneer dish together.

Add the fried paneer cubes into the sauce mixture, tossing them gently to coat each piece with the flavorful sauce.
Stir everything together on high heat for 2-3 minutes, ensuring the paneer remains crispy while absorbing the sauces.

4. Garnish and Serve

The final step is to garnish and serve your dry chilli paneer while it’s still hot.

Transfer the chilli paneer to a serving dish and garnish with freshly chopped spring onions for an extra burst of color and freshness.
Serve immediately as an appetizer or side dish with fried rice or noodles.

Serving Suggestions for Dry Chilli Paneer

Dry chilli paneer is a versatile dish and can be enjoyed in many ways. Here are some serving ideas:

Appetizer: Serve dry chilli paneer as a standalone appetizer with a dipping sauce on the side.
Side Dish: Pair it with fried rice or noodles for a complete Indo-Chinese meal.
Wrap or Roll: Use the chilli paneer as a filling for a wrap or roll, along with some fresh veggies and a spicy sauce.

Tips for Making the Best Dry Chilli Paneer

Use Fresh Paneer: Fresh, soft paneer makes all the difference in this dish. If possible, make paneer at home or buy a good-quality one.
High Heat Stir-Frying: Stir-frying the vegetables on high heat ensures they remain crisp and retain their natural flavor.
Adjust Spice Levels: If you prefer a milder flavor, reduce the number of green chilies and chili sauce. For extra heat, add more green chilies or use a spicier sauce.
Crispy Paneer: Shallow frying the paneer cubes until they are golden and crisp gives the dish its signature texture. Avoid over-frying, as it can make the paneer tough.

Variations of Chilli Paneer

Gravy Version: If you prefer a saucier dish, add a cornstarch slurry (1 tsp cornflour mixed with 2 tbsp water) to the sauce to make a thicker, gravy-style chilli paneer.
Vegan Option: Substitute the paneer with tofu for a vegan-friendly version of this dish. Ensure the tofu is pressed well to remove excess moisture before marinating and frying.

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